Mushroom Soup

Ingredients

1. Put 56g unsalted butter in a microwave-safe container (a liquid measuring cup works well).
2. Microwave until the butter is completely melted, 30 seconds to 1 minute.
3. With a fork, whisk 31g all-purpose flour into the butter to make a smooth mixture the texture of cake batter.
4. Microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
5. Scrape the roux into a 6- to 8-quart slow cooker.
6. Whisk in 1200g vegetable or chicken stock and 60g dry white wine.
7. Stir in 900g mixed mushrooms (tough stems removed, chopped into 1/2- to 1-inch pieces), 170g wild rice, 2stalks celery (finely chopped), 1small yellow onion (grated or minced), 1large carrot (peeled and finely chopped), 6cloves garlic (smashed and chopped), 3sprigs fresh thyme and 1teaspoon garlic powder.
8. Season with 6g kosher salt and several generous grinds of black pepper.
9. Cook on high for 4 hours on stove or 20 min in pressure cooker.
10. Turn the heat to warm.
11. Put 120g sour cream in a small bowl.
12. Slowly whisk in a few spoonfuls of the hot soup until smooth.
13. Stir the mixture into the soup.
14. Whisk in warm broth or water as needed to the desired consistency.
15. Taste the soup and add more salt and pepper to taste.
16. Divide the soup among bowls.
17. Top with chopped scallions or chives and fresh dill.
18. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

If you prefer to cook without wine, you can instead add 1/4 cup more water or stock and 2 teaspoons of white wine vinegar or lemon juice.

source^[2]

1. Put 56g unsalted butter in a microwave-safe container (a liquid measuring cup works well).
2. Microwave until the butter is completely melted, 30 seconds to 1 minute.
3. With a fork, whisk 31g all-purpose flour into the butter to make a smooth mixture the texture of cake batter.
4. Microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
5. Scrape the roux into a 6- to 8-quart slow cooker.
6. Whisk in 1200g vegetable or chicken stock and 60g dry white wine.
7. Stir in 900g mixed mushrooms (tough stems removed, chopped into 1/2- to 1-inch pieces), 170g wild rice, 2stalks celery (finely chopped), 1small yellow onion (grated or minced), 1large carrot (peeled and finely chopped), 6cloves garlic (smashed and chopped), 3sprigs fresh thyme and 1teaspoon garlic powder.
8. Season with 6g kosher salt and several generous grinds of black pepper.
9. Cook on high for 4 hours on stove or 20 min in pressure cooker.
10. Turn the heat to warm.
11. Put 120g sour cream in a small bowl.
12. Slowly whisk in a few spoonfuls of the hot soup until smooth.
13. Stir the mixture into the soup.
14. Whisk in warm broth or water as needed to the desired consistency.
15. Taste the soup and add more salt and pepper to taste.
16. Divide the soup among bowls.
17. Top with chopped scallions or chives and fresh dill.
18. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

If you prefer to cook without wine, you can instead add 1/4 cup more water or stock and 2 teaspoons of white wine vinegar or lemon juice.